C’est Bon Cooking’s cooking classes have dual objectives: to help you master essential cooking principles and techniques, and to ensure you have fun doing it. Get hands-on experience preparing popular French-inspired dishes. The atmosphere is relaxed, the groups intimate, the teaching top-notch, the facilities state of the art. The ultimate reward is the opportunity to enjoy the delicious meal you help prepare. Take home newfound culinary skills and confidence—along with recipes and grocery lists for each dish.
Three-Hour, Hands-on Class - from 5:30pm to 8:30pm $ 95 per person (tax & processing fee extra)
A menu inspired by Canadian ingredients and traditional Canadian food. Discover some of Canada's boreal ingredients while mastering techniques and creating succulent dishes.
Featuring products such as:Pickled Milkweed, Spruce Tips, Mystique of Mugwort, High-Bush Cranberries, Peppery Green Alder and Char.
October 5th - Menu: Artic Char and Cèpes Mushrooms Chowder, Flying Canoe Hard Cider Marinated Wild Boar and Honey Cake and Wild Rose Syrup Crème Fraiche
November 2nd - Menu: Recipes inspired from Cooking with the Wolfmanby Chef David Wolfman - Sea Asparagus Crab Cakes, Labrador Tea Poached Flounder with Saskatoon Berry Drizzle and Amaranth Birch Pudding
3.5-hour, hands on class $ 115 plus processing fee and taxes
Tuesday, October 2nd - 5:30pm to 9:00pm
Guest Chef: Steve Mitton
A butcher's apprentice in Germany and graduate of the Culinary Institute of Canada in PEI, Steve has played a pivotal role in Ottawa's food scene for more than 15 years. After successfully opening Murray Street Kitchen, Wine & Charcuterie - named En Route Magazine's Top 10 best new restaurants in 2008-2009 - and briefly organizing events at The Whalesbone Group, Steve is now resident chef at Brothers Beer Bistro in the ByWard Market.
This class will be taught in English.
All recipes made during the class will be eaten at the end of the class.
** The recipes used and contain nuts, traces of nuts, dairy products, and flours that contain gluten. No substitutes will be made.
MENU: Schneckensuppe (Snail Soup), Schnitzel paniert mit spaetzle und Jaegersosse (Breaded Pork Cutlet with German Noodles and Mushroom Cream Sauce), Apfel Strudel (Pastry-wrapped Baked Apples and Almonds).
Registration closes 2 days before the course date.
Three-hour hands on class, from 5:30pm to 8:30pm $ 105 plus processing fee & tax, per class
Guest Chef: Elina Olefirenko
Originally from the Ukraine, Chef Elina has a Bachelor degree in Hospitality Management and is a graduate of the Cordon Bleu Paris School in Ottawa. In these 3-hour hands-on classes, she'll share her refined techniques for well-loved, classic pastries.
Wednesday, October 17th Menu: ITALIAN PASTRIES - Coffee and Amaretto Tiramisu, Lavender and Apricot Panna Cotta and Pistachio and Cranberry Biscotti
Thursday's, 6:30pm - 8:00pm – September 20 to October 25, 2018
C’est Bon Cooking’s Teen Chef classes go much further by engaging youth aged 12 to 17 in an exploration of kitchen fundamentals. Participants will work closely with Chef Georges to learn a variety of essential cooking techniques. The results: giving teenagers the cooking skills and confidence they will need for life.
Minimum 4 participants required. Maximum of 8.
*Recipes contain gluten flour, dairy products, nuts and egg products. No substitutions will be made.
6-week Program: $ 360 plus tax
Per Session: $ 65 plus tax
Class 1 Quick Snacks & Dips Class 4 Fish - Cooking Techniques
Class 2 Eggs - Soufflés and more Class 5 Vegetables - Knife Skills